Mandazi

Instructions

1. 1 In a large mixing bowl, whisk together the flour, sugar, baking powder, ground cardamom, and salt until all the dry ingredients are thoroughly combined and no pockets of baking powder remain visible.
2. 2 Make a well in the centre of the dry ingredients and pour in the coconut milk, beaten egg, and two tablespoons of vegetable oil. Stir from the centre outward, gradually incorporating the flour until a soft, slightly sticky dough forms.
3. 3 Turn the dough out onto a lightly floured surface and knead gently for three to four minutes until it is smooth and pliable, taking care not to overwork it, which would make the mandazi tough rather than fluffy.
4. 4 Shape the dough into a ball, place it in a clean bowl, cover with a damp kitchen towel, and let it rest at room temperature for twenty minutes. This relaxation period makes the dough easier to roll and cut.
5. 5 Roll the rested dough out on a floured surface to about half a centimetre thickness. Cut it into triangles, squares, or rectangles roughly six centimetres across, keeping the shapes uniform for even frying.
6. 6 Heat vegetable oil in a deep, heavy-bottomed pot to 170°C, ensuring the oil is at least eight centimetres deep. Test readiness by dropping in a small piece of dough; it should sizzle gently and rise to the surface.
7. 7 Fry the mandazi pieces in batches of three or four, turning them once or twice, for about two to three minutes per side until they puff up and turn a warm golden brown colour on all sides.
8. 8 Remove the mandazi with a slotted spoon, drain briefly on paper towels, and serve warm alongside chai tea. They are best eaten fresh but will keep for a day stored in an airtight container at room temperature.